Preparation

Make burgers:

Put oven rack in middle position and preheat oven to 350°F.

Cook shallot in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes, then transfer to a bowl. Add turkey and mix gently but thoroughly.

Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 piece of cheese, then put a second mound on top, patting it onto other patty to enclose cheese. Pinch edges together to seal and shape into a single patty. Make 3 more burgers in same manner.

Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill burgers, turning over once, until just cooked through (no longer pink), 8 to 9 minutes total.

While burgers are cooking, heat rolls on a baking sheet in oven until crusty, about 5 minutes. Transfer rolls to a rack to cool slightly.

Make mayonnaise and assemble burgers:

Purée tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.

SELECT LATEST REVIEWS

I made the recipe for the turkey burgers this evening following the recipe exactly making sure to use the extra-sharp cheddar and ground turkey with no breast meat as that would make the burger dry. I believe gently handling the mixed ground meat also contributes to the texture. The resulting burger was delicious especially with the burst of flavor from the extra-sharp cheese. I made the dried tomato mayo but found it a little bland. Next time I will make a more flavorful aioli.

1PhillyCook from Philadelphia, PA / 06.07.15

Print with Recipe

meh

stevesmitty from Seattle WA / 08.20.14

Print with Recipe

Did not make it based on calorie count! Isn't this a lot of calories for one burger?

newbody10 from Calgary, AB / 05.14.14

Print with Recipe

I had been searching for a new way to make ground turkey and found this recipe. Both my hubby and I enjoyed this and I'll definitely make it again. I used shredded mozzarella, which I put both inside and on top of the burgers. I also doubled the shallots and added garlic to the mixture. My hubby isn't a fan of sun dried tomatoes so I didn't make the mayo. Just as delicious without!

SeasideTV from Philadelphia PA / 06.20.13

Print with Recipe

Terrible. I ate two bites and gave the rest to the dog (who loved it).

towleskintz / 09.05.10

Print with Recipe

These burgers are delicious! We've made these twice now, and I must say, the quality of the sun-dried tomatoes make a big difference in flavor. I have to use gluten-free buns, but the full flavors of the cheddar annd the sun-dried tomatoes make me forget about the whole-grain bread flavor I may be missing. we'll be making these again!

elauten from Houston, Texas / 11.27.09

Print with Recipe

this was great! the burgers came out nice and juicy with minimal effort. i made a few changes to the recipe. i substituted guyere for the cheddar as that is what i had on hand and it was still full of flavor. i also did not make the mayo spread and served the burgers on whole wheat toast. will definitely make this again.

cookinginNY / 02.16.09

Print with Recipe

Great recipe. The
sun-dried tomato
mayonnaise is what
makes these burgers
special. I
substituted toasted
12-grain bread
instead of a bun,
and thought that it
was very good.

ThreeRabbits from San Francisco / 07.26.08

Print with Recipe

I've made a recipe
like this for a
very long time with
lots of alterations
depending on what I
have in the fridge.
One of my favorites
is to use dill
havarti inside the
burgers. It adds
that extra burst of
flavor some may be
missing. If you
only have ground
turkey breast, add
a little extra oil
to the shallots and
mix that in with
the meat; it helps
keep it moist and
tasty.

A Cook from Miami, FL / 07.02.08

Print with Recipe

This burger and the
mayo was very
good. My mom
didn't know it was
turkey and my
husband ate it cold
and thought it was
good.